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29
Bone Broth
Bone broth can be made using a variety of meat
and poultry bones, or just one type. Here we
focus on poultry (chicken, turkey, and/or duck
bones) and allow it to cook for 3 hours under
pressure. If using beef bones, only cook the
mixture for 2 hours.
Makes about 12 cups
4 pounds poultry bones (chicken,
turkey, duck)
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 medium onion or leek, cut into about
2-inch chunks
1 garlic clove, peeled
10 parsley stems
3 thyme sprigs
2 teaspoons black peppercorns
2 bay leaves
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Multicooker. Secure the lid
and select Stock. Set the pressure to High,
the time for 3 hours, and press Start. When
the time expires, allow pressure to release
naturally.
2. Once pressure is completely released,
carefully remove lid and strain broth through
a fine mesh strainer.
3. Cool strained broth to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the broth before
using. Broth may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 86 (7% from fat) • carb. 1g • pro. 6g
fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg
calc. 0mg • fiber 0g
Quick Chicken Soup
The Cuisinart
®
Multicooker makes it
possible to achieve a flavorful chicken soup in
25 minutes with no flavor enhancers like salty
bouillon cubes.
Makes about 14 cups
3 to 4 pounds boneless, skinless chicken
thighs, cut into small pieces
8 cups chicken stock*
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
6 carrots, halved and thinly sliced
3 celery stalks, halved and thinly sliced
2 thyme sprigs
1 bay leaf
Chopped herbs, for garnish (parsley,
cilantro, basil, etc.)
½ lemon, for finishing
1. Put the chicken and stock into the cooking
pot of the Cuisinart
®
Multicooker. Secure the
lid and select Soup. Set the pressure to High,
the time for 20 minutes, and press Start.
2. When the tone sounds, allow pressure to
release naturally.
3. Once pressure is completely released,
open the lid. Add the salt, pepper, carrots,
celery, thyme, and bay leaf to the cooking
pot. Secure the lid and select Soup. Set
temperature to High, the time for 3 minutes,
and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
Remove lid and discard the thyme sprigs.
Taste and adjust seasoning as desired. Finish
with a squeeze of lemon and chopped parsley
before serving.
* Using a homemade chicken stock will make for
a heartier soup, but if a lighter soup is desired,
use store-bought broth.
NOTE: For chicken noodle soup, add 1 cup of
egg noodles with the sliced veggies and increase
cooking time to 5 minutes.
Nutritional information per serving (1 cup):
Calories 137 (26% from fat) • carb. 3g • pro. 21g
fat 4g • sat. fat 1g • chol. 81mg • sod. 701mg
calc. 22mg • fiber 1g
Chicken Tortilla Soup
We encourage you to load on the fixings with
this popular Mexican-inspired soup.
Makes about 16 cups
1 teaspoon olive oil
1 onion, finely chopped
1 jalapeño, seeded and finely chopped
1 garlic clove, finely chopped
1 teaspoon chili powder
¼ teaspoon ground cumin
1
⁄
8
teaspoon ground coriander
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